Unprocessed Living

A Healthy Living Recipe Box

Chicken & Veggie Rice May 30, 2018

Modified from: https://www.apinchofhealthy.com/instant-pot-chicken-rice/

Another Instant Pot win! I modified it to meet our tastes (and amount requirements) and it was a definite hit that will be making an appearance in the meal planning rotation for sure.

Ingredients:
2 lbs organic boneless skinless chicken thighs
1 tbsp unrefined coconut oil
2-3 shallots, diced
3 carrots, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
2 cups uncooked white rice, rinsed and drained
2 1/3 cups organic low-sodium chicken stock or broth (1/3 cup separated)
1 bay leaf
Herbamare, to taste

Set Instant Pot to sauté for 15 minutes, and let preheat for a minute or two. Season top side of chicken pieces and add to the pot top down with tongs, being careful of hot oil. Brown on seasoned side for 5 minutes, turn, season the underside, and brown for 3-5 minutes. Remove chicken with tongs and set aside.

Pour 1/3 cup broth in to deglaze the pot, scraping clean with a wooden spoon or rubber spatula. Add shallots and carrots, and sauté for 3-5 minutes, stirring occasionally. Add garlic, stir, and let sit for 1 minute. Pour in remaining broth; stir in rice and bay leaf. Add chicken pieces on top, lock the lid, seal the valve, and cook on manual high pressure for 10 minutes. Allow for natural release, for another 8-10 minutes. Remove lid, serve, and enjoy!

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Instantpot Honey Sesame Chicken May 23, 2018

Filed under: Chicken,Instantpot,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:51 pm

https://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

This was, hands down, the best new recipe I’d tried in a long time! I subbed arrowroot powder for cornstarch and used a bit less honey and soy sauce, but otherwise pretty much followed the original recipe. SO good!

 

Instantpot Chicken Breast April 15, 2018

Filed under: Chicken,Gluten Free,Instantpot,Miscellany,My Favorites,Paleo,Recipe — Crista @ 3:52 pm

Modifed from: https://recipesfromapantry.com/best-instant-pot-chicken-breast/

The credit for this absolutely goes to the blogger at the above link. I modified it for my own tastes/needs, but definitely go there for all sorts of amazing and helpful tips and options for this recipe, including if you don’t have an Instapot! I recently received one as a gift and I’ve only used it a couple of times, but I’m looking forward to trying more new and healthy recipes in it. This one is mainly for chicken to add to my lunch salads at work. Hoping it’ll be perfect!

Ingredients
1 lb organic skinless boneless chicken breasts
2 tsp Herbamare
1/2 tsp ground garlic
1/2 tsp fresh ground black pepper
1/2 cup plus 1 tbsp chicken stock, divided
2 tbsp olive oil, divided

In a small bowl, mix the seasonings, 1 tbsp chicken stock, and 1 tbsp olive oil into a paste. Coat the chicken breasts with the paste and let sit for 10 minutes (or more in refrigerator). Turn Instantpot to sauté setting, add 1 tbsp oil, and once preheated, brown the chicken (about 2 minutes on each side).

Remove chicken and set aside on a plate. Add remaining chicken stock to Instantpot and scrape the bottom with a silicon spatula to remove stuck-on chicken pieces. Insert the trivet and place the chicken on top. Cover the Instapot and seal the valve.

Set to Pressure Cook on high for 5-10 minutes (depending on thickness) for defrosted chicken (see above link for tips on cooking frozen chicken). Let the steam release naturally, about 10-15 minutes before opening. Let cool, slice, and store for the week!

 

 

 
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